A few years ago cold brewed iced coffee hit the food blog circuit hard. I appreciated the smoothness and high caffeine content, but it was never a regular part of my routine until this summer. The reasons:
- Calories! I'm a big fan of eating them, not so much for drinking them. Too many of the versions I've seen suggest adding sugar, cream, and/or sweetened condensed milk. A big ol' rush of fat and sugar is not a good way to start the day. But cut out the fat and sugar, and you lose the taste, and hence the point of this little drink.
- Time. Homemade takes less time and is much cheaper than stopping to see the barista, but no one can deny that home made iced coffee is a little...er...equipment heavy.
Fueled by the desire for a cold treat on hot summer mornings, I finally found the right combination of ingredients to get a sub-100 calorie beverage and made peace with the equipment requirements. Let's check it out.
Recipe from The New York Times
Yield: 2 drinks
- 1½ cups cold water
- ⅓ cup ground coffee
- ¾ cup sweetened almond milk
- 1 teaspoon (or less) sugar
- 4 ice cubes
The night before, fill a sealable container with 1½ cups cold water and ⅓ cup ground coffee. I've had good results with all brands of coffee and would venture to say it doesn't matter where your coffee falls on the Starbucks-to-Folgers index. The magic is in the brewing, not the ingredients.
Stir in the grounds.
filtering system based on the available equipment in your kitchen. My coffee filter in a strainer basket set over a mug may not be the most photogenic approach, but it's what I've got to work with.
Add four ice cubes and a pinch of sugar.
Give it a whirl. And yes, the blender lives up to its name.
Transfer coffee to cup.
And transfer the cup and yourself to a better place.